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If the pork ribs at Little Serow and the family-style goat feast at Komi had a lovechild it would be the lamb ribs at Tail Up Goat. Did you have this lightbulb moment too? That’s because the new Adams Morgan respite from the ordinary is from alums of the two restaurants. And, boy did they graduate.

The ribs, piled high like campfire logs, stand out as the best thing on the menu because of the exquisite char on the meat that falls off the practically disintegrating bones. Like the accoutrements that accompany Komi’s famous goat, the ribs find Mediterranean flavors (sumac onions, beets, a creamy yogurt sauce and fresh herbs). Think Cava Grill toppers injected with fine freaking dining. An order feeds two ($42).

The adventurous should warm up to their lamb course by carbo loading first with charred chocolate rye bread and later with cavatelli dressed in octopus ragu. The rye comes with, SURPRISE, a whole sardine sunbathing on a bed of salt. He really announces his presence (unlike those Republican presidential hopefuls botched their debate entry). Break off fleshy fishy morsels and mount them on your rye bread for a bold bite that tastes like finding a Jewish deli in Greece.

Wash everything down with whatever Bill Jensen wants to pour you. He’s a wine savant that turned me on to vino big time through his pairings at Komi. Spot the towhead blonde in the dining room and wave him over for a recommendation. Or, if wine isn’t your thing, feel free to crush mezcal Old Fashioned’s all night long.

With cooking like this, it’s no wonder why the goat’s tail is up, instead of between its legs.

The Royal is the kind of restaurant where you feel like one of the popular kids just by hanging out there. In fact, to make sure we could match the coolness of our fellow customers we rode a Vespa there and parked it right outside as if to say, no nerd alert here! There’s an ancient looking fire hydrant that spews house made Vermouth for god sakes. The vibe is effortlessly laid back, so you’re going to want to spend time there…which you can morning, afternoon and night thanks to it being an all-day eatery.

The Best Thing on the Menu: Cheese Arepas are a clue that the edibles leans Colombian. Owner Paul Carlson’s family is from the vibrant South American nation, and Chef Lonnie Zoeller’s wife is Colombian, so The Royal comes at the cuisine from all sides. Though cheese arepas are made from but a few simple ingredients, they’re delightful when paired with both the aji sauce they come with in addition to the arsenal of sauce options available for a few cents more. They’re described by color. We like “Orange” because it’s sweet and spicy. Sure there are souped up arepas on the menu, including one that’s stuffed with meat like a sandwich, but here, simple is better. Arepas are definitely having a moment.

Another must-order is the grilled avocado nestled on top of a bed of red quinoa and lentils. This is dish number two that does the trick without introducing any meat. Lonnie’s not using quinoa here because it’s a buzzword that tickles the senses of the gluten-free crowd. The grain hails from the Andean region of South America, which includes part of Colombia. Although the grain has become mainstream, we can’t help but snicker at its mention thanks to this commercial. Especially because the protagonist is an Eagles fan.

The Royal serves morning fare like bagel sandwiches, choripan and Nutella pinwheels from 7am-12pm Monday-Friday, 7am-1pm Saturdays, and 8am-1pm Sundays. Come noon or 1pm they switch over to their all-day menu.

The Royal is located at 501 Florida Avenue NW in the LeDroit Park neighborhood.

H Street’s latest restaurant, Sally’s Middle Name, doesn’t play by the rules. Your server will not hand you a paper menu because all of the offerings are scribbled on the walls. Nor will your server allow you to tip. In a city whose religion is following the rules, it’s fun to shove some restaurant norms to the side for a night.

If the restaurant reminds you of something that you can’t quite pin down, we’re willing to bet it’s Rose’s Luxury. The space is cool and quirky, the plates don’t match, the service is casual but polished, and some dishes even look familiar (like beef brisket or brined chicken). But, the Best Thing on the Menu is unique to Sally’s Middle Name: Fried Pickled Chard Stems with “Ranch.”

If you dig fried pickles, you’ll love these sour stalks that hit the fryer, especially after you dip them in ranch dressing. Ranch is having quite the resurgence. It’s no longer relegated to serving as the obvious dip for dreary looking carrot sticks at PTA meetings. There’s even a new ranch restaurant in St. Louis.

The menu at Sally’s Middle Name changes daily, but the stalks seem to stay on, making them a bit of a signature dish. After the stems, the Next Best Thing on the Menu would probably be something from the dessert selection, like these cannelloni-shaped beignets.

Just one word of warning. Portion size doesn’t always match up with price at Sally’s Middle Name. The culprit during a recent meal was a 3.5oz portion of halibut served on a thin ladle of tomato sauce presented on a bread plate for $20. This is partially why, after ordering six dishes, my dining companion and I ended up at Maketto eating fried chicken.

Maketto is getting wedding anniversary level love lately. The Post’s Tom Sietsema penned a rare glowing review and Eater named it one of the best new restaurants in America. Given these fireworks, you’re likely headed there soon.

It’s easy to get distracted at the H Street spot that exudes cool. Should you drink coffee or booze? Should you buy those condoms out of the vending machine? Should you sit inside or outside? Upstairs or downstairs? Should you pick up that gun powder scented candle for your dude friend? These questions about Maketto deserve answers, but your focus should remain on the food because it lacks the watered-down effect some Southeast Asian eateries suffer from.

Sure, the bap buns are fantastic. In fact, Chef Erik Bruner-Yang is so well known for his buns that they pretty much double as his business cards. But, they’re not the Best Thing on the Menu. That honor is reserved for the fried chicken. Giant cutlets come in a sticky bath that should be illegal, especially when served with warm (seemingly fried) bread designed to lap it all up. The portion size is as generous as a grandparent during Christmas and the kick comes from chillies and fried shallots.

If heat is your thing, pair the fried chicken with a Mala Colada. The tropical beverage carries a welcome Tabasco-level of spiciness. Not into alcohol? There’s more to the beverage program at Maketto, including sipping vinegars and cool flavors of kombucha.

Bring on the side eye because the Best Thing on the Menu at Centrolina isn’t a pasta. Rather, it’s surf & turf on speed: “Tonno” with rare tuna, bone marrow, charred onion, snap peas and Barbaresco. Chef Amy Brandwein’s CityCenterDC stunner has been open less than two months and we’ve already ordered it twice.

Obviously, you’re not consuming the two main components in isolation. Grab a tiny spoon or fork fit for a squirrel and dig around inside the bone until you have a nice lobe of gelatinous goo and then spread the marrow on a slice of seared tuna. The hot and cool temperature combination is playful, and the wine reduction adds further richness. Is it $30? Yes, but at least you’re not throwing money at 10 different small plates and leaving hungry.

If you’re going to go down the pasta path, opt for the fusilli with suckling pig ragu and Moliterno cheese. On our last visit, it was an off-menu item Chef Brandwein was playing around with, but we’re happy to see it officially on the menu. Just one disclaimer: the Centrolina menu changes as often as an Italian fashion model, so don’t get too attached to dishes, especially the pastas.

If you want to see shock on the level of someone seeing one of the Saw movies for the first time, show a classroom of Japanese students an American sushi menu. Mango! Cream cheese! Asparagus! We’ve taken a cuisine that usually consists of one or two ingredients and exotified it, sometimes even deep-frying entire rolls. Now, consider introducing them to Buredo: downtown’s buzziest lunch pit stop that supersizes sushi rolls until they reach the size of small burritos. Perhaps there will be an eye roll or two, but after one bite, anyone is bound to be smitten.

The Best Thing on the Menu: The Sofie brings together shrimp tempura, avocado, pickled cabbage, carrot, toasted sesame seeds, red tobiko and sriracha mayo for a sweet and spicy mouthful. Is it a little predictable to pick the one roll on the menu that contains both something fried and a liberal helping of mayo? Sure, but the truth’s the truth.

If you want to swing a little healthier, we also love the Hanzo (yes, the samurai who was a serious badass). This hoagie-sized roll introduces pickled fennel and arugula to the sushi world. They’re joined by yellowfin tuna sashimi, avocado, cucumber, tempura crunch and a lemon aioli.

Buredo is still tinkering with their offerings and hours given the fast casual restaurant is in its infancy stage (they opened July 2). But, the concept proved to be a winner (read: long lines) so they expanded their closing time from 4pm to 7pm. Maybe they realized they planted a restaurant in a city full of workaholics who leave the office at 6pm and are eager to grab a quick dinner before going home to work some more, this time on laptops.

Representatives from New Restaurant of the Year finalists. Photo credit: David Claypool.

The finalists for the 2015 RAMMY awards are out. See who received nods advancing them as contenders to win a RAMMY on June 7. As a reminder, only members of the Restaurant Association of Metropolitan Washington (RAMW) are eligible, and some categories disqualify those who’ve won in the past five years. Click on the links to see the Best Thing on the Menu!

Say aloha to Ballston’s new pizza and wine mecca because The Best Thing on the Menu will change your perspective on Hawaiian pizza. Pizza Vinoteca’s take on the pie that typically gets left behind at parties boasts mozzarella, prosciutto, pineapple and spicy Fresno peppers. Tropical paradise, however, comes from a secret weapon not listed on the menu: a vanilla sherry glaze. The sugary addition can point out a cavity in your mouth though, so arugula is added for a tempering, peppery bite.

The pizza at Pizza Vinoteca is unique for other reasons too. It’s cooked to completion in near minutes thanks to an 800 degree grill. In fact, a trip into the kitchen leaves you covering your eyebrows for fear they’ll burn right off. In order to ensure the dough can stand up to such high temps, the team in the kitchen adds red wine to the dough. They certainly have enough of it on hand (we’ll get to that). See if you can decipher a slight purple hue before you dig in to The Hawaiian or any of their other eight speciality pizzas.

Pair any of Pizza Vinoteca’s fare with 36 wines offered by the glass. It gets better. They’re available by 3oz or 5oz pours and none surpass a price tag of $10. Because of CEO Ari Malcolm’s goal to make wine more accessible (read: affordable), you won’t find a lot of recognizable wine labels or even wine regions. Take this as an opportunity to explore. We like the Grüner Veltliner and Zweigelt from Austria.

Dessert is a must because, well, bombolonis. These Tuscan-style doughnuts come in five flavors like Mexican chocolate, and are only $2 each.

Pizza Vinoteca is located at 800 N Glebe Road in Arlington, and they deliver within a three-mile radius.

The Hawaiian not your BTM? Share your favorites in the comments section.

When someone says Mike Isabella you likely think of pepperoni sauce, killer pizza, maybe even spit-roasted meat. But, thanks to the addition of Kapnos Taverna, Mike can add seafood to his growing list of culinary sorties.

The biggest differentiator between Ballston’s shiny new Kapnos Taverna and the 14th Street original, Kapnos, is the addition of a raw bar that cranks out seafood towers and platters that can compete with the likes of Fiola Mare and Le Diplomate (yea, we said it). For reasons that will soon become obvious, the magnanimous seafood tower with its bounty of ocean critters and house made condiments is the Best Thing on the Menu. It’s so impressive that we’re breaking it down by tier.

Warm up on the first floor where things are pretty familiar: shrimp that have been sexed up by some kind of tangy yogurt sauce and an array of oysters divided by West Coast and East Coast. Boost their briny flavor with harissa hot sauce, tomato-ouzo cocktail sauce, lemon yogurt, mignonette or fresh horseradish.

The Taylor Bay scallops made zippy by apple and grapefruit steal the show in tier two, though the marinated mussels accompanied by celery, preserved lemon and pomegranate bring competition. Also served in small metal vats are king salmon tartare with purple potatoes, mustard and cucumber as well as tender octopus with eggplant, red pepper and olive.

Finally, like a lady wearing a whacky hat at a horse race, lobster and crab form the dramatic crown of the tower daring you to take on the work that goes into cracking those crab legs.

The whole thing weighs in at $125, but if you bring a team of four it won’t break the bank. All you’ll need to leave feeling full is a few dips and spreads that come with flatbread or maybe some vegetable mezze like Greek spiced potato fries or fried burssels with lemon, pomegranate, dill and garlic yogurt (reminiscent of he Best Thing on the Menu at Zaytinya).

Chef Barry Koslow has had some time to settle into his latest culinary foray, Pinea, inside the W Hotel DC. You know him from his Jewish deli days at DGS Delicatessen. His Mediterranean concept replaces J & G Steakhouse, which was ripe for retirement. If you’re a hotel restaurant naysayer, suck it up and pay Pinea a visit because you could easily find it on a cool street in Europe.

The Best Thing on the Menu channels Urusla (but there are no unfortunate souls): Charred Octopus with Saffron Potatoes, Green Olives, Chorizo and Sherry Dressing. The flavors are explosive and slightly reminiscent of paella (at least the kind of paella someone on the Paleo diet would eat because there is no rice). The chorizo adds smoky heat, the dressing is tart, and the octopus is charred to perfection. That last part might be “too soon” for fellow DC chef, George Pagonis, who departed this season of Top Chef because of the way he cooked the pesky eight-legger.

Also outstanding is Chef Koslow’s Lamb Merguez Burger, which can be found on the lunch, dinner and brunch menu. It’s fiery with harissa, but fortunately cucumber yogurt cools your mouth. A $19 burger you say!?!? It is The W after all. The price tag is worth it for the polenta fries alone.

After you’ve demolished the Best Thing on the Menu and the lamb burger, settle up and head down to The Root Cellar. The pint-sized bar serves up some tasty barrel-aged cocktails and a whole lot of whiskey.